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Monthly Archives: January 2013

I love breakfast for dinner – when I was little, my parents would do it a couple times a month, and it always felt wrong, but in a delicious way. To this day, if I’m at a restaurant with breakfast all day, I’ll usually go for it, and I often get a hankering for pancakes in the middle of the night. So I was excited to find this Lemon Ricotta Pancake recipe on Pinterest, which was perfectly timed, as I had those CSA blueberries to use! I’d never made ricotta pancakes before, but the original post is right; they’re delicious! Light, fluffy, and a little creamy.

I basically had all this stuff in my kitchen, which is always awesome.

Apparently I didn’t take any in-process pictures, but you probably know what the pancake-making process is like! The recipe is really simple and comes together quickly – the only thing I don’t like about making pancakes is the fact that you have to be in the kitchen the whole time. But it was worth it, for this:

I will note, though, that while the recipe says 3-4 servings, we got 3 light dinner portions out of it. Plan to have something on the side, or double the recipe.

Lemon Ricotta Pancakes with Blueberry Sauce (From Damn Delicious, which I am so glad I found via Pinterest because it’s great!)

Pancakes:

1 1/4 cup flour

3 T sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup ricotta

1 T canola oil

1 egg

2 egg whites

Juice of 2-3 lemons (I used 2, it probably could have used another one)

Zest of 1 lemon

Blueberry sauce:

1 1/2 T lemon juice

1 1/2 t cornstarch

2 cups blueberries

2 T sugar

Preheat the oven to 200F.

Make the blueberry sauce: combine lemon juice and cornstarch in a small bowl, set aside. In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice and zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Happy New Year, everyone! While I try not to make resolutions that I’m just going to feel bad about not living up to, one of the things I am going to try to do this year is to post more here. I love cooking, I love writing, so why not?

My fiancee and I signed up for a winter CSA share, which I have been wanting to do for a long time. My issue, though, with CSA shares has always been the waste factor – we’re only two people, and we already throw away more produce than I would like to admit (another thing I’d like to be better at this year!). Sure, I could freeze, say, three pounds of beets every month, but it’s honestly not something I see myself doing. So when our local CSA, Winter Sun Farms, announced that they have a frozen food share, I was all over it. We get seven items a month, and everything is picked at peak harvest and frozen right away, so it’s like getting summer corn (or peppers, or whatever) in the middle of winter! I know some people don’t like frozen fruit/vegetables, but I honestly use them a lot, because of convenience and price.

We got our first share a few weeks ago, and I’m so excited!

Every month, we’ll be getting a jar of tomato puree (and a dozen eggs, which we just forgot to pick up this time, oops) – I’m planning on making spaghetti sauce with this month’s jar, but if anyone else has any other ideas (maybe a big batch of enchilada sauce?), I would love to hear them! I have plans for most of this food already – even the collards, which I haven’t ever used before – and I’m excited to get to work!